Thanksgiving dinner is a carb-fest, no doubt, but it doesn’t have to be a bad-carb fest. At least not exclusively.
Potatoes are anything but empty calories. They’re a good source of vitamin C, have plenty of potassium and are fat-free. Before the butter, that is.
This recipe stays on the slim side by using Yukon Gold potatoes. Their natural golden color and richer flavor fool the palate into thinking the mash conceals lots of butter. On the contrary, the recipe calls for only 1 tablespoon. With six servings, that’s only 1/2 teaspoon of butter each (2 grams of fat), hardly an indulgence.
You can mash potatoes with a potato masher (of course), or use an electric mixer. Be gentle if you go that route, because overmixed potatoes quickly turn to glue. My favorite method is to use a potato ricer. This gadget forces potatoes (or other foods) through small holes in a plate. The resulting strands are about the same diameter as a grain of rice. Ricers are quick and easy to use, and the resulting mashed potatoes are nice and fluffy.
BUTTERMILK-MASHED GOLDEN POTATOES
Yield: 6 servings
2 pounds Yukon Gold potatoes, peeled and cut into large chunks
1 tablespoon butter
1 1/4 cups nonfat buttermilk
1/2 teaspoon salt or more to taste
1/4 teaspoon ground black pepper or more to taste
Place potatoes in a large saucepan, then add enough water to cover by at least 1 inch. Bring to a simmer and cook over medium heat, covered, until potatoes are very tender, about 15 minutes.
Meanwhile, in a small saucepan, melt butter over low heat. Stir in buttermilk and heat until just warm (the buttermilk will curdle if overheated).
When the potatoes are done, drain them in a colander, then return them to the pan.
Mash the potatoes with a potato masher, electric mixer or by putting them through a ricer. Stir in enough of the warm buttermilk mixture to make the potatoes fluffy but not soupy. The amount of buttermilk will vary depending on the moisture content of the potatoes. Season with salt and pepper.
Per serving: 161 calories; 19 calories from fat; 2g fat (1g saturated; no trans fats); 8mg cholesterol; 29g carbohydrate; 5g protein; 2g fiber; 243mg sodium.
Recipe by Larry Crowe for The Associated Press.